Sunday, November 12, 2006

Shukto on weekend

There is some error with the pics in this post. For better step-by-step rendition of Shukto check this post.

A traditional Bengali meal usually consists of five to six courses, starting off with something bitter and ending with a sweet dessert. Dal–bhaja (lentil soup & fritters), a vegetable, fish and chutney find their way in between and are served as well as eaten in that order. I think the six courses were to give importance to the six basic tastes or rasas. The first course which is bitter can be a dry preparation of Uchche (bitter gourd), fried neem leaves, neem-begun(neem leaves and brinjal lightly sauted) or the culinary epitome of bangla cuisine the Shukto.

Shukto is a mix of vegetables with an emphasis to the bitterness, a preparation where instead of hiding the bitterness , it is the taste around which the dish evolves. The bitter taste is said to be good for cleansing the palate and also for letting the digestive juices flow and so no doubt it is a good start off to the meal to follow.

Get this recipe in my Book coming out soon. Check this blog for further updates.

Shukto is also a culinary experience for whoever eats it and a culinary achievement for whoever cooks it. In fact a Bengali cook is judged by his or her shukto preparation. Though I don't understand what's so diificult about cooking it, but that might be because I haven't reached the desired culinary height of tasting and neither has my Shukto been dissected and analysed by the Shukto patrol. My shukto doesn't turn out as good as my Ma's or my Ma-in-law's but then that's natural, that's what Mothers are for.

All said and done I am not a big shukto fan though my husband is and thinking of all the goodness that comes out of eating it, we do have occasional Shukto weekends.

Before going into the recipe I would briefly describe the medley of veggies that go into this dish. Lots of veggies to be chopped so be sure to get your bitter (uh-oh better) half to chop them up.

Uchche or Bitter Gourd -- Bitter gourd contains vitamin A, B1, B2, and C. It also contains minerals like calcium, phosphorous, iron, copper and potassium. From the ayurvedic perspective, bitter gourd is excellent for balancing Kapha. It helps purify blood tissue, enhances digestion, and stimulates the liver. http://www.ayurbalance.com/explore_foodbittergourd.htm
Bitter gourd is also known to cure or at least control diabetes.

Jhinge or Ridge Gourd -- http://en.wikipedia.org/wiki/LuffaBegun or BrinjalKanchaKola or Raw Cooking Banana – This vegetable is more popular in the south of India. In Bengal it is popular as a vegetable which is often prescribed to treat a weak stomach or diarrhea.String BeansPotatoesMulo or Raddish – I diddn’t have these at home

For Paste
Mustard seeds ~ 2tbsp soaked in water.
Poppy Seeds ~ 1 tbsp soaked in water
I always make the above paste and keep it in the fridge for later use during the week so I use more. Often the grinder is such that it is difficult to make a fine paste with little amount.

Ginger Paste ~ fresh grated ginger about 1 tbsp

Milk – 1/3 cup
Salt
Ghee

How I Do ItChop the vegetables as shown in the picture. Try to cut them in the shape as in the pic.Wet grind the mustard seeds and poppy seeds to a fine paste. While grinding put a little salt. If you are using a dry grinder make a paste of the dry ground mustard powder in a little vinegar and salt, this is because dry grinding sometimes makes the mustard taste bitter.Saute the vegetables, bitter gourd being the last, lightly and keep asideFry the vadi till they are brown and crispyHeat 2 tbsp of ghee in a Kadai/Frying PanAdd the methi (fenugreek) seed, tejpata (bay leaves) and the hing (asafoetida powder)When they start sputtering and you get the smell of hing rising add the veggies.Add about 1 1/2 to 2 tbsp of the mustard & poppy seeds paste.Add the Ginger pasteMix well, add salt add water and 1/3 cup of milk. Enough water to cook the vegetables, this dish is not gravy based so don't add too much water.Cover and cook till the veggies are cooked and there is very little water.Once the vegetables are almost done add a little suagr.Add the fried vadis at the end.

Note: One of my readers pointed out that his Mom's shukto has a slight gravy in it. In fact my Mom too makes shukto sometimes which is more moist. So you can have your shukto with a little gravy in it (ver little though) if you want.

Have this with white rice and remember to start off your lunch with this.

Mandira of Ahaar also has her own recipe of Shukto. Hers is a little different from mine because every Mom puts their distinctive touch to their Shukto.
This is also my entry for WHB hosted by Meeta of What's for Lunch Honey. I didn't know about this event and got to know from Mandira's blog, so thanks to Mandira.

Trivia: Shukta should be had only during the day so don't have it for dinner. Don't know reason yet.

sandeepa, great presentation of shukto with full detail about this dish:) as im a southie i have never heard of shukto and ur introduction helped me to know something absolutely new:) thanks girl...cheerssupriya

Too good and mouth watering too! Not to say, shukto is my favourite dish. And I infact eat it with the entire meal and not just as a first course. Ofcourse arekta kichu khete to hoi. Btw, my mom makes shukto which has a light gravy with it.

supriya & lakshmi,thanks yaar, it's my pleasure to share Bong traditions with all of you

Kausum,good that you love shukto. I am not a shukto lover but I have it because of all the good stuff int it.Yeah right, even my mom's shukto is a little more moist than the one I made.Mone lage dhondo...

hey sandeepa,was nice to see a lovely photo of shukto..it happens to be one of my favourites!! also wanted to tell you...loved the masoor dal with bok choy...had made it this sunday...and was finally able to taste what bokchoy is.....was sceptical of trying it out!!keep the recipes coming along!

Many of your profiles are coming up as Anon with my shift to Beta Any idea how to resolve this ?

Anon1 who haven't had ShuktoYeah do try out

Sher,Thanks. Where are you located ?You can find Bitter Gourd in Indian Stores. I know you don't see them in Farmer Market. I don't know if any of these Indian Stores have an online portal like FreshDirect

Mandira,Your Shukto was great too.

Anon who loved BokChoyHey good you liked the Dal, you kind of like it more thinking of the healthy stuff going down ;-)Stir frying BokChoy is good also, though I never tried it.

I glanced at your recipe in the line-up from Meeta's WHB event - now I read it in full detail. Very, very interesting...green plantain, brinjal, bitter gourd - all these are generally unpopular veggies, didn't realize they could be cooked this way! Have to try it sometime :)

Great recipe. Thank you. I tried it last week, but also added some pumpkin, lotus-stem and parval (I don't know what you call that in english)....skipped the potato and added some fresh coconut along with the milk....tasted amazing...

Hi Sandeepa!!I don't follow your blog regularly but I am a big fan of yours. Your recipes are alwyas very simple and neat. I was googling the shukto recipe just to have a look as I want to make it this week and came accross your recipe. My mom used to have radhuni as phoron and drumstick as a must ingredient. She added sweet potato too which I loved and always add it when I make shukto here. I like it with gravy too. Didin't know that it's suppose to be eaten at lunch, we always eat it in dinner (as we eat rice in dinner). Thanks for the simple recipe again.

My grandma made awesome shukto and I remember loving it as a kid. Hubby not to fond of it so I never really bothered. Then I saw your recipe and recently at the Indian store picked up some of the classic veggies - ucchey, kaach kola, jhingey, begun and tried your recipe. Turned out perfect.......hubby and I polisehd it off happily. Thank you!

Hello,This is the first time I visited this page. It is neat and well compiled. Being a bong staying in India I do not cook much of Bengali cuisine. I miss my mom's and mother-in-law's ranna. You are a great help.

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Predominantly a Bong, who loves being a Mom and loves to cook among other things for the li'l one and the big ones.She loves to write too and you will find her food spiced up with stories. Mainly a collection of Bengali Recipes with other kinds thrown in, in good measure. A Snapshot of Bengali Cuisine